RIB RECIPES: Spicy Baby Back Ribs with Orange Glaze . . . Chili-Glazed Beef Ribs
By: Herald Staff and Wire Reports,
Spicy Baby Back Ribs with Orange Glaze
MARINADE AND GLAZE:
1½ cups orange or tangerine juice
½ cup Asian-style sweet chili sauce
1 teaspoon chipotle chili flakes
3 tablespoons brown sugar
¼ cup canola oil
½ teaspoon black pepper
1 teaspoon salt
2 slabs (2 pounds each) baby back ribs
1 tablespoon Dijon mustard
In a glass measure, combine all the marinade ingredients. Remove half of the marinade and set it aside in the refrigerator. Place the ribs in a sealable plastic bag. You can fold them or cut them in half to fit better. Pour the marinade over the ribs. Refrigerate 4 hours or overnight.
Preheat or prepare the grill for indirect heat over low to low-medium heat. The heat should be at a constant 250 to 275 degrees with the heat source at one side of the grill.
Remove the ribs from the marinade (discard the marinade) and let the ribs sit at room temperature for 30 minutes before grilling.
Brush the cooking grates clean and oil them. Place the ribs, meaty side up, on the grill away from the heat source. Close the lid and grill for about 2 hours (for whole racks). Check periodically that the heat is not getting too high.
Meanwhile, place the reserved marinade in a small saucepan. Whisk in the Dijon and bring to a boil. Reduce the heat to medium and cook until it’s slightly reduced and has a glaze consistency.
Check the ribs for doneness. The bones should start pulling away from the meat and the meat should be tender but still hold together.
Brush the ribs with the glaze and close the lid. Continue cooking another 10 minutes or until the glaze sets in. Glaze the ribs several times this way. Remove from the grill and let rest 10 minutes before serving. Serve with additional glaze if desired.
Yield: Serves: 4 (generously).
Approximate nutritional analysis per 6.5 ounces of rib meat: 529 calories, 63 percent of calories from fat, 37 grams fat (13 grams saturated), 18 grams carbohydrates, 27 grams protein, 1,217 milligrams sodium, 132 milligrams cholesterol, no fiber.
Chili-Glazed Beef Ribs
4 pounds beef back ribs (see note)
4 teaspoons original Tabasco brand pepper sauce, divided
½ cup chili sauce
¼ cup molasses
¼ cup white balsamic vinegar
1 tablespoon brown sugar
½ teaspoon salt
Preheat oven to 325 degrees.
Brush ribs with 2 teaspoons Tabasco sauce. Place in large roasting pan. Cover tightly with foil; bake 1½ hours.
Meanwhile, in small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons Tabasco sauce and salt. Heat to a boil, over high heat; reduce heat to low; simmer, uncovered about 5 minutes to blend flavors.
Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill; meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer or until ribs are tender. Serve ribs with grilled bell peppers, if desired.
Yield: Serves 6.
Note: If you prefer, substitute one 4-pound slab pork spare ribs in place of beef ribs. Prepare as above.